Preparation and antioxidant activity of Auricularia auricula melanin yogurt
As one of the main bioactive components of Auricularia auricula,melanin has strong antioxidant activity.Auricularia auricula melanin was added into yogurt and the technology was optimized,including single factor and orthogonal experiment.The optimum technological parameters are as follows:10％of melanin,10％of strain and 5.0 h of fermentation time.The yogurt made by these technological parameters is normal color,light gray,uniform and fine texture,rich milk flavor and suitable ratio of sweet and sour.The sensory score is 95 points.At the same time,its viscosity is 74.23 g,storage period is 13 d,and its anti-oxidation ability and total number of lactic acid bacteria are higher than those of yogurt without black fungus melanin.The yogurt is rich in nutrition and had a stronger health care function,increasing people's choice of commercially available yogurt.
Auricularia auricula melaninyogurttechnologyantioxidantstorage period
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万方数据
维普
